This chicken fajita recipe is easy and delcious! I cut 100's of calories and increased the veggies to help boost metabolism, cut costs, and feed more people. Learn how to make chicken fajitas below.
1jalapeño, all seeds and ribs removed and thinly sliced
Instructions
In a bowl combine the cayenne, chili powder, oregano, garlic powder and salt. Mix well then move 1/2 of the mixture to a large gallon Ziploc bag, and the other 1/2 to a small sandwich sized bag (or smaller).
Add the chicken strips to the large bag of spices and shake and squish until all the chicken is covered in spices, then drop in the small bag of spices in (make sure it is closed) and place in the fridge for the minimum of 3 hours but 24 is even better. If you are going to freeze the chicken for later now is the time to do so.
In your largest skillet heat the olive oil on medium-high and drop in the chicken, brown on both sides about 5 minutes total then add in the bell pepper, onion, jalapeno and the bag of spices.
Mix together and cook until the onions and bell pepper are soft about 10-15 minutes.